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Foodie Thursday - Chilli Con Cashew

Simon Mayo is joined by our resident chef Nigel Barden for another Foodie Thursday! Plus there's a brand new listener confession for the team to consider - but will they forgive?

Matt has the sports news, Rebecca is on the money and Sally updates the travel.

Release date:

1 hour, 55 minutes

Last on

Thu 16 Jan 2014 17:05

Chilli Con Cashews by Gill Gibson

Chilli Con Cashews by Gill Gibson from The Land of Liberty, Peace & Plenty Pub, Heronsgate, Rickmansworth, Hertfordshire WD3 5BS  Tel. 01923 282226 

Serves 6 

Prep time 20 mins

Cooking time 11Ž2 hrs approx 

Ingredients

5 tbsp olive oil (not virgin, blended is good)

2 large onions chopped (6-8mm)

4 cloves garlic crushed or finely chopped

250g carrots coarsely grated

2 green peppers chopped coarsely (like julienne strips 4-6mm thick 15-30mm long)

3 green cardamom pods (grind whole in a pestle & mortar until seeds are ground & then remove the bits of husk)

2 x 400g tins of plum tomatoes

600g (1½ tins) of red kidney beans

300g cashews (plain)

¾ tbsp cumin seeds

½ tbsp fennel seeds

½ tbsp ground cumin

½  tsp ground chilli powder

2 bay leaves

250g courgettes, diced about 8mm

½ tbsp chopped fresh rosemary, or 1 tsp dried. 

 

Method

1.Cut up the onion, garlic & celery.

2.Heat the oil to slight smoking; drop in the cumin & fennel seeds & let them sizzle for a few seconds but do not burn.

3.Drop in the onions, celery & garlic & turn down gas, mix veg & crushed ground cumin together until the onion is coated in oil.

4.Cover & sweat the veg for 5 mins while cutting up the peppers.

5.Add the peppers.

6.Grate the carrots into the mixture, mix it all up & continue sweating all the ingredients until the peppers are softened (about 10 mins).

7.Add bay leaves, ground cumin & chilli powder.

8.Add tomatoes (cut them up in the pot so they are roughly chopped).

9.Add rosemary, cashews & kidney beans.

10.Simmer on lowest possible heat for 1 hr.  Stir from time to time & ensure it does not stick.

11.Add diced courgettes & simmer for another 20 mins.

12.Serve American style with corn bread, or wholewheat pasta. In the pub they serve it with basmati rice.

 

Nigel's Top Tips

  • You can portion & freeze it.
  • If you want a bit of colour contrast, sprinkle chopped parsley or coriander over the top.
  • The key is sweating down the veg until soft, they will caramelise nicely & give it a natural sweetness.

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